Influence of Natural Humectants on Rheological Properties and Staling of Bread

Document Type: Research Paper


1 Associate Professor of the Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran.

2 Assistant Professor of the Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran.

3 Ph. D Student of the Department of Food Science &Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.


Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest water absorption, tolerance index, extension time and stability. Firmness of breads decreased by 15% for bread containing 4% raisin concentrate and 40% for bread containing 4% plum concentrate. Minimum firmness was obtained in the sample containing 6% plum concentrate. The addition of raisin and plum concentrates reduced the bread color and brownness of the crust color .The effect of plum concentrate on the color was greater than that of raisin concentrate. Bread containing 4% plum concentrate had the highest volume. By increasing the level of raisin concentration to 4%, the textural properties and general appearance was improved. Although no significant difference was found between the raisin and the plum concentrate in the general acceptance and color, the sensory properties of the sample containing 4% plum concentrate had higher scores by the panel test.


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